Eggs Sticking to Stainless Steel? The #1 Mistake to Avoid
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- In this video, you'll learn how to cook eggs in a stainless steel pan without them sticking or burning. You don't need to follow a bunch of complicated steps, but you do need to avoid this one mistake that almost everyone makes.
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A two minute video with two minutes of information. What a concept!
I wanted a 15 minutes explanation of the history of eggs first.
@@jimmyzhao2673 🤣😂🤣 Gotta bulk up those minutes watched!
i once seen a 1m vid with only 5 secs of content at the end
OMGOSH, just cooked for the first time in my new stainless steel skillet. I trusted you and ordered a stainless steel pan and rewatched your video, then cooked the perfect omelet for dinner.
1. Heated pan slowly
2. Did the water thing
3. Added 1/4 tea avocado oil to pan
4. Took pan off burner for a minute while I rubbed the end of a stick of butter in the center of the pan
5. Waited till butter settled down
6. Put pan back on low heat burner and added the egg
7. Waited less than one minute and added onion, tomatoes a little cheese
8. Let it cook a minute and folded (no sticking) egg over
9. Let that side cook a little (still low heat)
10. Put the omelet on my plate and ate it!!!
I am so pleased!! Nothing stuck At All!!
And there were two more steps.
11. Wash pan (easy).
12. Throw out both my teflon pans! I wouldn’t do that until after cooking the omelet. :)
Loved this! Was so satisfying. Thank you!!
From the woman that use to eat breakfast at McDonald’s every day. Thank you, really!!
Lol the last step was golden. I agree, why replace toxic pans every 3 years for more toxic pans when you can buy a good set for life and pass it on.
on step 11, do you wash it on medium heat or low heat? does the soap stick?
With stainless steel you just wash at the sink like you wash anything. I don’t use a dishwasher for my pans.
You may be thinking cast iron or carbon steel. Those too can be scrubbed at the sink, but must be dried using the stove burner. Can’t see why it would make a difference using medium or low. I do use low though.
After the pan is cool, rub a little grape oil or avocado oil on it. Don’t use olive oil.
Watch a few videos about seasoning cast iron and carbon steel.
@@misskfountain4070 I ordered made-in pans today. I'm even more eager to cook a perfect egg on it and complete step 12 after that! I'm so tired of buying expensive nonstick pans every 1-2 years!
😅
Another great tutorial explained in less than 2 minutes without bla bla as seen in most other YT videos!
Glad it was helpful!
@@PrudentReviews yeah, dumping the nonstick crap. Gets tiresome replacing the damned things every couple of years. Stainless steel, properly cared for, will last a lifetime and beyond. The same with good old cast iron.
My old set got stolen in a move, so replaced them with the crap coated ones.
Although, I have browned butter for cooking, that's a lot tricky for novices, as it'll swiftly go to burnt if one hasn't browned it for cooking before and times lowering the temp to low flame.
One upside to being older, I can cook in anything from a large leaf to plain iron, let alone cast or stainless steel, as well as in copper and even aluminum.
This is the best video on cooking eggs on a steel pan nobody does more clearly! Thanks brother 👍
Thank you
After watching so many videos about stainless steel fry pans… i tried the same technique in a thin revere ware stainless sauce pan…. Worked like a charm
Thank you for being concise and not wasting time with a lot of useless filler. You covered all the points in 2 minutes. I also learned so,etching new…add the oil before the butter. Many thanks for an excellent video.
Great video! Thank you for getting right to the points! I'm eager to experiment with this method now
Yep. Worked great. Exactly as my mom taught me. I had forgotten!
I watched about six different videos, and yours was the one that helped the most, by far. I tried twice, following advice from a different tutorial, then watched yours, and voila! Third time was a charm. The hints about turning it down before adding the fat, adding the oil first, paid off. My egg didn't stick even a tiny bit, and clean up was super easy! Thank you!
Yes, I knew about the beading water droplets but this didn’t always work form because I didn’t lower the heat at the time of adding the fat. And yes, I’ve known for many years that cooking eggs in butter makes all the difference whether they stick or not. Thanks for sharing.
135k views don't do you justice brudda, no fuss, no fluff, just got honest info from the get go... amazing
really appreciate it!
This honestly helped us so much when using our first stainless steel pan. Thank you!!
So much better than the first video! Way to go. I'm excited to try this
Do you have to use butter? Can it just be oil?
THANK YOU!
THE BEST video on this method! Thank you.
I just tried this and it worked flawlessly! Thank you!
Great to hear!
Now that was kind of cool. I do not use my SS cookware much anymore but, I will give this a try. It's easier to fry eggs in a wok which is why I don't use my SS pans anymore. In fact, I do almost ALL of my cooking on one wok. Simple and effective.
I didnt know the pan can be cooled down! This video is such a life changer
I've had a little success cooking eggs in stainless steel, but this is the easiest method by far. I have an 8.5 inch all-clad G5 coming in tomorrow. Can't wait to use it. Still pretty new to stainless steel cooking, but learning more every day.
The G5 heats up really fast so you probably won’t need to preheat it for two minutes. Check it after a minute and it should be ready. Great choice on that pan!
@PrudentReviews How do you feel about that Hestan nanaobon versus g5? I understand that Nanobond is one of the most expensive options but I don't want to go for something like Demeyere Atlantis because they're so thick and I'm honestly just used to cheaper reactive thinner pans. I'm looking at kind of a lifetime investment so I don't mind the additional cost.
@@NoZenith the biggest differences are weight and responsiveness. G5 is much lighter and heats up faster/responds faster when you turn the heat up or down. Hestan heats slower and is easier to work with because the temp doesn’t fluctuate as fast. Unless you really love a lightweight fast heating pan, I would go for Hestan - it’s better for everyday cooking in my experience
@@PrudentReviews thank you. I watched all your reviews that relate to them. I think.
And it came down to those two pans really. I really appreciate your further clarification here.
Wow, thank you, the video deserves 1+ million views! This worked perfectly for me with other ingredients, will try making room temperature eggs soon too.
But I'm not sure about my pan, will wet and frozen food stick?
great tips! Thanks! I was a professional chef for years and this could have saved me a bunch of headache over the years.
You're very welcome!
Thank you! I have been doing the heating and the water bead but my eggs would still stick. After watching this video I was finally able to make eggs that didn’t stick. So excited!
Yes!! Great to hear it worked :)
I just tried it and it worked perfectly first try. Thank you for sharing this technique. I was considering buying a teflon pan just for eggs but now I don't need to.
Glad it helped
Well done. Fast, accurate, complete. I love it! Subscribed.
Glad you found the video helpful!
Thank you!! I can’t wait to dive into these beautiful eggs.❤
I've had my first SS pan for about a year now. I've discovered it (seems like it) doesn't radiate heat like a carbon steel or cast iron. As a result, I would have to pan too hot. And that burns things more than it should. Now I have the pan less hot, and that seems to fix the problem.
It worked!!! I’m soo happy thank you soo much I’ll be sure to share you’re video with others 😊
Thanks!
Thanks so much!!!
King of Pans!
your information never ceases to be amazingly useful!
Thank you for the kind words and for supporting my channel! Really appreciate it!
Use ghee rather than butter for yet less burning.
Came here to see if anyone mentioned this.
Induction cooker; nice!!!
Need to try this method tomorrow. Ty 4 teaching us.
Let me know how it goes!
Good video!
Great info! And you mentioned what a lot of vids I have watched on this subject in the last couple of days is, turning down the "pre-heat" temp BEFORE adding the oil and butter, then the egg(s).
I have a Chefmate Premium stainless pan I bought a long time ago that I just put back into service, so I started searching for tips on "non-sticking" a non-stick stainless pan. I tried the "water drop" method with mixed results. I was able to cook a perfect omelet 2 times using the pre-heat water test method, then disaster 2 times after that.
Question: Once the stainless steel pan reaches its "sweet spot" temp for the non-stick method in question to be applied, does the pan temp continue to rise even if the burner temp is constant? In my mind, in theory, the pan should not get "hotter" even with it's great "heat retention" attribute if the burner temp remains constant.
And I learned that the pan can get "too hot" during the "dancing water" trick, (by some vids that I saw) that you have to let the pan "cool" before trying the water test again to get those dancing beads. Again, in my mind in theory, once the pan reaches its ideal temp, it shouldn't get hotter where you might miss your opportunity if you don't add all the cooking ingredients during the "sweet spot" time, and your food will burn, stick, etc.
Which makes a non-stick (without the harmful acronym coatings) more attractive to use cause you don't have to "fuss" with it doing tests to get the right temp, at the right time, etc.
Thank you - this worked like a charm
Ty
I encountered a couple who bought Wolfgang Puck cookware. But their eggs were always sticking. I learned that in his brochure, sold with the cookware was this method; they ignored it, and got angry with me . I use the same routine in stainless steel, aluminum, non stick and cast iron; no sticking!
Bingo in the cast iron pan. Thank you for this insight.
According to "Uncle Scotts Kitchen" the Lebenfrost effect is too hot. and I've tried this with eggs and the pan needs to be a bit cooler than the frost effect temperature.
I've tried it and YES, the Lebenfrost effect is NOT the right temp. It needs to be a bit lower to have non stick eggs.
LIke Just AS the Frost effect begins to show? lower the burner and add the oil. Count to ten and then add your food. The oil will drop the temp of the pan just to the right temp.
Thank you so much! I was having this problem and didn’t know what to do! I look forward to using your method!
Wow, you da real MVP, thank you :)
Great video, thanks. This method really worked well for eggs. Skinless chicken thighs still stick to the pan though. Any thoughts? I am using a glass cooktop, just so you know all the challenges I am facing.
Yep, always burned my butter. But using ghee works great.
Mixing high smoke point oils like avocado oil with lower smoke point oils like butter will not raise the smoke point of the butter. The butter will still smoke and start to break down at its smoke point while the other oil does not. What is happening is mixing the oils lowers the temperature of the oils (in this case, with the water content of the butter), keeping the mixture below the butter's smoke point.
wouldn't it still eventually burn then? Since the temperature will eventually come back up?
You can see that adding butter alone immediately browns it and burns.
The butter is also at a lower temperature (fridge) than oil (room), so your logic makes no sense that the oil is the one reducing the temperature of the butter, if anything, it's probably raising it.
Props for the flip.
Yeah, that impressed me more than the info. And that's because I don't have a stainless steel pan.
I'd fip the oil everywhere, not changing it. Besides, spatula works good now.
"Flip" and "chancing". Spellcheck strikes again, embarrassing.
When I was young, there were no non stick pans, yet I managed to fry eggs without a problem. Funny that now we have to watch a youtube video to know how to fry an egg (including me because I have been using non stick for decades now).
😂
Truth has been told! Our grandmothers would laugh at our faces.
I guess with time we forget our old ways of doing things.
There were non-stick pans when you were young! They were called 'seasoned cast iron'. 😊
Incredibly superior
I just simply don’t cook a lot so I’m just searching how.
My wife and I make scrambled eggs.. is this technique the same way? Because use show what i call a sunny side up egg. Thank you for the video Andrew 👍🏻
Yup - this will work for scrambled eggs too
Great tip 😊
Thank you! That was exactly what I was doing wrong! Burning my eggs or oil every time.
The key is u need to make sure the oil get to a specific temperature as well after u add it. And it has to sit in the pan for a period of time as well. Not too long
On my well seasoned cast iron plate I only need a small amount of avocado oil with a damp tissue of the oil and after wipe it clean with a damp paper towel
awesome tips! Do you leave the heat at low after you add the fat and egg?
yes!
Can you teach us how to bake pancakes in stainless steel pans? The first time I tried all I got was a sticky mess. 😞
I like the oil then butter to up the smoke point, gonna try that. Will it still work with just the oil?
Yes, any high smoke point fat works. The butter is just for flavor.
I tried out ghee(clarified butter) after avocado oil for steak and didn't drop the temp and it took a few seconds to clean the skillet after that. I think butter and ghee make it very non-stick.
What type of utensils is best to use on stainless steel pans or pots?
Thanks for the tips, I'll give it a try. Does it work without butter with just oil?
Must have butter. You can actually use a little less than he shows in the video but, there must be at least some butter. Unsure if any other fat will work with the oil but butter definitely does.
I set out my egg in some warm water to bring up to room temp. I warm up my SS All clad to about 250-300 using an infrared thermometer. I Then add a tbsp of butter. Wait for the bubbling to stop, then add my thawed egg in the pan. It slides immediately in the pan. Let it cook for 1 minute, flip for another and it’s done
Why are your eggs not at room temp..? I keep my eggs in my pantry not the fridge.
@@GumbyOne3They mentioned ‘thawed’, surely not kept in the freezer?
@@GumbyOne3In the USA eggs are required by law to be washed before selling. Doing so washes off the cuticle that protects unwashed eggs from oxygen and they will spoil much faster therefore requiring refrigeration. I know it’s a weird law but it’s been there for decades and good luck trying to change it.
That's were my wife keeps it. Just about every refrigerator has a special design compartment for it. I am not going to argue with her about it.
250-300 degrees? celsius or F?
What size this pan is? & thanks for the video
It’s the 10-inch Made In fry pan
Hi, thank you
or instead of adding oil and butter you can just use clarified butter which has a smoke point of 500 degrees.
Good call
Of course; didn’t think of that! Thanks.
Do I have to use butter? Thanks
Would it still work if you did not use butter?
Is it possible to use less grease? You used almost twice as the amount of oil I normally use, and I’ve never added butter on top of the grease!
Yes! I explain here: How to Cook Eggs in Stainless Steel With MINIMAL GREASE
th-cam.com/video/9HPmteMC67I/w-d-xo.html
I was wondering about that. I already knew if you throw enough fat at this problem you can get great eggs. But I can’t use all that oil and butter if I want to live to a ripe old age 🥴🤷🏼♀️🤭
Thank you for this video; the video I've been waiting for. Where someone a) cooks on an electric cook top, and b) has the the stove looks similar to ours, and c) *and most important* actually *shows us* the dial settings they are using; and when to turn them either up or down.
I've been searching for *months*, for a video exactly like this one so, you can believe me when I say "You nailed it." (when others didn't.)
Will this technique work for liquid egg whites? Can you tell me how much oil and butter I can use, so that it can be a healthier breakfast for me? The pans I am using are: a 10 inch (30 year old All Clad D3) and I *just bought* a 12 inch Made In stainless steel pan based off of your reviews, so thank you.
I’m so glad that you found it helpful! That was my goal in making it. There’s really no set amount of oil or butter, just make sure that the fat covers the entire surface. It can be a thin layer.
UPDATE: I've been trying to get my egg whites to slide around in the pan for *five months* in my All Clad 10" D3. This morning, I used my brand new Made In 12" stainless steel pan, and I followed your directions, and what the Made In pan turned out was nothing short of a) what you see in all those egg videos posted on TH-cam, and b) a *restaurant quality* egg white. Meaning: soft and pliable and no burning - anywhere on the bottom. Needless to say, they slid right out of the pan, and on to the plate.
After five long months, the sweet taste of success, never tasted so good. (figuratively, and literally.)
If *I* can do it, you can do it.
Andrew, I couldn't have done it without the help of this video. Thanks for posting.
@@captainduggo6084so glad to hear it worked!! You are very welcome. Enjoy!
A does this work with nonstick cookware like the aerosol or actually non-aerosol avocado oil
Great video! Does animal fat make a difference? Would plant butter have the same effect if used with avocado oil?
Good question. I haven’t tested that yet so not totally sure.
What about polishing stainless pan, to make it more stick resistant? Does that work?
I overheated the pan. The egg stuck. But I do think it tastes better.
It would be helpful to give a temp range pan should be. I heated to about 210.
how long should we wait after heating the pan and turning the heat to low before adding the oil? I always burn the oil or the food I can't find the right time and temp to cook eggs
After turning down the heat, what was the pan temp when adding the oil and butter and then when adding the eggs?
Was it actually any cooler by the time you added the eggs?
And what happens if you add the oil earlier (say half way through the pan heating time) and then wait for it to reach 430º before adding the eggs?
Or what happens if the pan cools too much after adding the oil at the right temp? Have you checked these things out before? MT
thanks for the tips. I know it can be done but I have given up my stainless steel pans before I know how do this.
Could you please do a video on how to cook an omelet in stainless? It kind of sticks most of the time and I do all the things you just mentioned.
I have tried this twice now, and both times, when I added the little bit of oil it splattered all over my stove top. I did the water drops and they bubbled and slipped around the pan really well. But the oil exploded all over the place.
That might have been because the pan was wet when you put the oil. You should wait for the water to have evaporated.
@@uffa00001 Thanks, I will try that.
Yes it works. Gun...tyty 🎉🎉🎉
Does this technique also work with potatoes whether cubed, shredded, or sliced?
Presumably, turning the heat down is for keeping the temperature at a similar point rather than have it increase further?
If that's the case, this won't work well with induction stoves, since they cool off so quickly. Although the heat retention capability of the pan might play a bigger role?
Yes, exactly. Eggs cook fast so when you turn the heat down the temp shouldn't drop much (unless you're using an unusually thin pan).
@@PrudentReviews Cool, thanks for the confirmation!
I just saw your in depth 45 frying pans test, was an amazing video. Have you ever heard of the brand Tramontina? It is quite an affordable brand for stainless steel. I would love to see how it stacks agains your recommended budged option "Goldilocks", they are made in Brazil. I might try their 8" stainless steel frying pan and see how it goes againts my All Clad D3 12" that I bought thanks to one of your videos, and I have to say I'm in love with that pan, I miss on the oportunity of buying the 8" version and I regret not getting it. Keep up the amazing videos.
I have 8” and 10” Tramontina tri ply stainless pans and a 10 All Clad tri ply pan and I can tell you they cook virtually identical. I like you often wondered if the money made a difference. It doesn’t.
@@13Voodoobilly69Today I just got the 8" Tramontina tri ply stainless steel pan, really good first impressions on the finish and quality, I will give it a try this next weeks and see.
Love all my Tramontina cookware! Very affordable and effective.
What kind of oil was that? Is there a preferred type of oil?
I like scrambled eggs though. Will this work for me?
Do i continue cooking on low temp?
does this technique work on cast iron?
Yes but you don’t need to be as fussy about the heat with cast iron - it’s more forgiving
@@PrudentReviews Definitely. I personally just let the pan heat until I see a bit of smoke before putting a bit of oil on and turning it down a bit. The eggs don't even begin to stick.
what if we dont want to use seed oils? Can we just use butter or desighee?
1:05: "small amount of oil" - pours in a portion big enough for 2-3 eggs.
1:07: "small amount of butter" - puts in a big chunk also capable of greasing the pan enough for 2-3 eggs.
So my take away is: Pre heat the pan a lot. Use plenty of oil and butter and then be quick with the egg🙃
Same with cast iron videos I’ve seen. Lots of oil and butter.
Sees a video helping other people : instantly feels the need to make presence known and feel superior
@@NewBeginningNewCreation Who feels superior? You?
The method that I've always seen working is approximately two tons of fat in the pan. No help there. And I can't eat butter. Also, I suggest ignoring the authoritarian commenter who thinks only a smug pendant can raise objections to videos.
Is it same applied to fish fry?
Btw whats the perfect pot to "cook" eggs - in water?
The secret reason this works is that you're seasoning the pan. 215C is seasoning temperature, you're putting a very thin layer of polymerised cooking oil on the pan. It's 215C because that's the temperature that corn oil polymerises at. You lower the pan temperature because the butter burns. You could season the pan with butter but then you have to use a lower temperature otherwise the butter will burn. That's actually the main reason why people normally use just butter though- the butter seasons at a much lower temperature more compatible with cooking eggs.
"Hot pan - cold oil - food won't stick" was something an old PBS cooking show used to say all the time.
Are Circulon pans good?
I’m impressed that egg was flipped without breaking the yolk!
Do note that recent research found that bllack plastic kitchenware utensils are highly toxic.
his spatula looks like silicone
When the pan reaches the “right” temperature, WHAT EXACTLY is the “RIGHT” temperature? I have a digital Fluke. All I need is the correct number..
I've never bothered with oil. I set my burner to medium-low, let the pan pre-heat, add a generous pat of butter, let it melt and spread, add the egg, and then cover the pan with a glass pot lid (find one that fits down just inside the pan). Not only does the egg not stick, I also don't need to flip it. I can watch the yolk turn color through the lid, and when it's the right shade (I like fully cooked yolks), I take the lid off and slide the egg onto my plate.
I'm confused. You show the 430* temp, then turn the heat down, (ending the effect?) then adding a ton of oil. What was the point of the 430*? You didn't cook at that temp?
Just cooked on stainless steel for the first time. Fixed an omelet. Never got my pan above 300 (checked). I removed the pan from the burner after the water bounce trick and after adding just 1/4 tea of avocado oil. With the pan off the hot burner, I took the end of a stick of butter and ran it over the center of the pan. Waited till the butter stopped bubbling and put the pan back on the hot burner. Added the egg. Never changed the heat. Was medium low to begin with.
Didn’t touch the egg for almost a minute. All went perfect. No stick! Your pan may heat differently. I kept checking the temperature so I could learn more. This is an All Clad pan I just bought. Can’t believe how easy it was. Admit teflon would be faster, but for non chemical cooking, I’m too lazy to take less than five minutes. Throwing my teflon away. Hope this helps. Am so pleased. Good luck!
Stainless steel pans retain heat for a much longer time compared to non-stick pans. When you lower the heat, the pan will retain the same temperature for at least 1 minute. That's why you need to heat the pan first, then reduce the temperature before adding oil or food. If you don't lower the heat, there's a risk of the food burning or sticking too much to the surface.
I tried this but still stick. Does cold egg from refrigirator makes difference? Or should i use room temp egg? Thank you
Allegedly it makes a difference. I have never tried it myself tho because where I live we don't refrigerate eggs.
The reason butter turns brown or burn is because: Butter has Dairy Products, and Dairy Products can not stand Low Medium to High Temperatures, thus the browning or burnt butter. You can use either " I Can't Believe It's Not Butter" or Country Crock Dairy Free Butter w/Avocado Oil. Both can be use w/a much higher temperature especially when making scramble eggs. These types of Butter w/our Diary Products are call Clarified Butter, and are better than Regular Butter, when making scramble eggs or simply frying fish. Both brands cost the same, but I like Country Crock the best, do not use too much. Thank You.
Is calphalon the same technique?
People crying about butter go look up the recent studies. We were all fooled by propaganda to sell more seed oil products. Organic grass fed butter is healthy as long as you don't eat a whole stick daily lol.
Can't beat butter and good quality ghee is also good
Absolutely agree 💯%
@HaynSoja You are so American holy shit
@@david_yordanov thanks! We have some issues but damn are we a free country. The last true country where freedom still reigns.
@@HaynSoja in other countries people are free from the sugar lobby LOL
Does this method only work for eggs or it will work for other food too?
Works for meat and fish too, although when you cook meat a little sticking is okay. If you leave it and let it sear for a couple minutes, it will naturally release.
Interesting to try on black still skillet like de buyer mineral B
you do turn the heat back up to medium when adding the egg, I assume?
No, I leave it on low. The pan will have plenty of heat.
@@PrudentReviews thanks! i use induction cooktop, which cools straight away, but pan of course won't. Appreciate your clear, concise and blah-free instructions!
What if no butter?